脉冲电场作用下的大米熟化特性分析  

Analysis of rice cooking characteristics under pulsed electric field treatment

作　　者：韦桂凤 陈博儒 曾新安 汪浪红 李坚 WEI Guifeng;CHEN Boru;ZENG Xinan;WANG Langhong;LI Jian(School of Food Science and Engineering,Foshan University,Foshan 528225,China;Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing,Foshan 528225,China;China-Singapore International Joint Research Institute,Guangzhou 510555,China)

机构地区：[1]佛山大学食品科学与工程学院,广东佛山528225 [2]广东省食品智能制造重点实验室,广东佛山528225 [3]中新国际联合研究院,广东广州510555

出　　处：《佛山科学技术学院学报(自然科学版)》2025年第2期8-16,共9页Journal of Foshan University(Natural Science Edition)

基　　金：国家科技部重点研发计划(2023YFD2101000);广东省科技创新战略专项资金项目(2022B1212010015)。

摘　　要：为拓宽脉冲电场技术在烹饪领域中的应用,通过探究脉冲电场在不同场强(0.3 kV/cm和0.55 kV/cm)和处理时间(0~12min)对大米质构特性、水分分布、微观形态等的影响,进而全面评价脉冲电场处理对大米的熟化作用。结果显示,脉冲电场处理能促进大米吸水膨胀、改变其质构特性并使其熟化。在电场强度为0.3kV/cm处理2~12min后,大米吸水率由11.37%逐步增加至33.53%;当电场强度升高至0.55kV/cm处理相同时间后,大米吸水率由26.23%逐步增加至58.92%。低场核磁共振结果显示,未经处理的大米主要以结合水为主,而经脉冲电场处理后大米中的水分向半结合水与自由水转变。脉冲电场处理后的大米表面由致密且光滑形态转变为疏松的多孔形态。以上结果表明,脉冲电场处理对大米具有快速熟化作用,为该技术在烹饪领域的应用拓宽了技术路径与实践空间。To expand the application of pulsed electric field(PEF)in the cooking field,this study investigated the effects of PEF at different field strengths(0.3 kV/cm and 0.55 kV/cm)and treatment times(0 to 12 minutes)on the textural properties,moisture distribution,and microstructure of rice,aiming to comprehensively evaluate the cooking effects of PEF on rice.The experimental results indicated that PEF treatment significantly altered the water absorption rate,expansion rate,textural properties,and enhanced the cooking of rice.After 2~12 min of treatment with electric field strength of 0.3 kV/cm,the water absorption rate of rice increased from 11.37%to 33.53%.When the field strength was raised to 0.55 kV/cm for the same treatment duration,the absorption rate increased from 26.23%to 58.92%.Low-field nuclear magnetic resonance results showed that untreated rice primarily contained bound water,whereas PEF-treated rice exhibited a shift towards semi-bound water and free water.The surface of PEF-treated rice transformed from a dense and smooth structure to a loose and porous form.This study reveals the rapid cooking effect of PEF treatment on rice,which broadens the technical path and practical space for the application of PEF technology in the field of cooking.

关 键 词：脉冲电场 大米 质构 扫描电镜 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]